Saucier Class

Saucier class started last week.  The students are doing real well.  Especially when I haven't worn them out!

On the 21st we furnished an after concert snack to the ACC Band.

                                                        Pecan Toffee Squares
The students enjoyed making them and by all accounts the concert goers did too.

On the way back to the kitchen we discovered that one of my students had an undisclosed talent:

                           Rachel walking with sheet pan on her head with Steven

So parents and teachers and anyone else reading this; let this serve as a reminder that there is hidden talent in everyone.

That night in class the students also prepared a real nice dinner.

            Chicken Roulade Provencal with fresh Fettuccine.  Mmmmmm

All in all it was a good night.  Good food, making people happy with our cooking.  What more can you ask for?

Until next time.
Happy Eating
Chef Leslie Bartosh
chef@alvincollege.edu
281.756.3949
http://www.alvincollege.edu/culinaryarts

Plated desserts

Our fundamentals of baking class wraps up this week.  Chef David Romano was kind enough to forward a couple of photos of one of the plated desserts they worked on.
So here they are:  photos of a chocolate mousse with raspberry sauce, fresh fruit and tuile cookie.

mmmmm chocolate!  I'll have two please.  Hope you enjoy.

Until next time
Happy Eating
Chef Leslie Bartosh
chef@alvincollege.edu
281.756.3949
http://www.alvincollege.edu/culinaryarts/

In honor of Poland

On October 11, 2010, Poland, became the 50th country to visit us since we set up our  flag counter.  In honor of this I am reposting a post I made in June, 2010 when I installed the flag counter.

"Tuesday, June 8, 2010

visitor flag counter

The internet is an interesting thing.  It did not exist in a form that was usable by the normal person twenty years ago.  But now, in two decades time, it has in ways, made the world into a global community.  When I am researching food online I can find, access and translate websites in other countries from the comfort of my desk, at Alvin Community College.  Wow!  I don't know how else to describe this access to authentic information about a subject that near and dear to me, food.

Because of this global access to food information, I decided to add a visitor flag counter to the Alvin Community College Culinary Arts blog.  I think, and hope, that it will show many visitors from all around the world.

We are truly a global community even if we do not speak the same language or subscribe to the same religious beliefs.  We are a global community that is bound by the love of food and love of our fellow man.  Rejoice in your love of people by cooking something good and nourishing for those who are close to you and those you do not know."


Until next time
Happy Eating
Chef Bartosh
281-756-3949
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/

Visit to Foster High School

Last week I wrote that I planned on visiting Foster High School on October 4, 2010.  I had hoped to have some pictures from the visit to post, but did not come away with any pictures.
But, non the less, I am pleased to report that I spent seven periods with Ms Yearby and her students.  This made for a long but overall pleasant day.
I was able to make truffles with each of her classes, visit with them about our culinary arts program, about being a chef and the importance of achieving an education. 
Ms Yearby and her 3rd and 4th period culinary arts class were kind enough to feed me lunch:  lasagna, green beans and a very rich coconut/caramel dessert.
All in all it was time well spent.
Ms Yearby, my thanks to you and your classes for allowing me to visit.

Until next time
Happy Eating
Chef Leslie Bartosh
281.756.3949
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/

recipe for Shrimp ala Golden Isles

This is one of my favorite shrimp recipes.  It is simple, and has wonderful flavors including one of my favorites bacon.  Mmmmm bacon.  I hope you enjoy it.

Shrimp Ala Golden Isles

(4 servings)

8 pieces thin slice bacon, cut into a half inch dice

1 peeled medium yellow onion, cut into a half inch dice

1 ½ pounds large shrimp, peeled, deveined, seasoned with salt and black pepper

4 Tablespoons flour

24 oz water

salt and black pepper to taste

Cook the bacon in a sauté pan over medium heat, stir frequently, do not brown.   (You are trying to render fat out of the bacon.)

After 2 to 4 minutes, add the onion and continue to cook. 

When bacon is half cooked, increase heat to medium high and add shrimp, season with salt and pepper. 

Cook on one side for approximately 1 minute and turn. 

Cook 15 - 30 seconds and dust with flour. 

Toss to combine ingredients. 

Cook until lightly golden. 

Add water and stir well. 

Allow mixture to come to a boil and thicken. 

Season with salt and pepper. 

Reduce heat to simmer for 2 minutes adjusting seasoning as need be.

Serve over rice.

Note: The bacon should not brown or crisp during the cooking.  The exact color of the dish will vary according to the following:  caramelization in the pan and how much you cook the flour before adding the water.  Really cooking the flour will result in tough over cooked shrimp.

This version of the recipe is written for home.  Commercially, the bacon and onion mixture is prepared in advance and heated to order to cook the shrimp.  You can really get a nice white sauce using that sequence. 

Here are a couple of photos of the dish.

I hope you enjoy the recipe.  
Let me know how it turns out for you.

I wish Google would fix the photo up-loader so photos would enlarge again :-(
My thanks to Joe K for helping me with this problem.
It seems it is caused by using the caption feature.  We will see if it continues works as it seems to be doing now.

Until next time

Happy Eating

Chef Leslie Bartosh

281.756.3949

chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/